For those embracing a ketogenic or paleo lifestyle, the craving for a sweet treat can be a challenge. These Keto Double Chocolate Muffins offer a solution, delivering a rich, fudge-like experience without derailing your dietary goals. These muffins are super easy to make and are exploding with chocolatey goodness in every bite! They are super moist and I can guarantee no one will know these are keto and sugar free! They’re perfect as a quick breakfast, a satisfying dessert, or even a lunchbox snack.
Why These Muffins Work
These muffins stand out due to their texture and flavor, closely resembling brownies. The recipe focuses on using low-carb ingredients to maintain ketosis while satisfying chocolate cravings.
Ingredients Spotlight
- Almond Flour: Forms the base of the muffin, providing structure. Finely ground almond flour is recommended for a less grainy texture.
- Cocoa Powder: Delivers the intense chocolate flavor while remaining low in carbs. Hershey's Special Dark cocoa powder is a popular choice.
- Brown Swerve (or Lakanto Golden): A brown sugar substitute that adds depth of flavor to the sweetener.
- Butter: Salted butter is preferred by some for the added flavor it brings to the recipe.
- Sour Cream: Contributes to the muffins' moist texture.
- Eggs: Large eggs are typically used in this recipe.
- Vanilla Extract: Enhances the overall flavor profile. Imitation vanilla can be used as a substitute for pure vanilla extract.
- Baking Powder: Helps the muffins rise properly. Ensure it's fresh for optimal results.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Sugar-Free Chocolate Chips: Lily's Semi-Sweet Chocolate Chips are a favorite for their low carb content.
Making the Muffins: Two Approaches
Here are two methods for preparing these keto-friendly muffins:
Method 1: The Traditional Bowl Method
Ingredients:
- Dry Ingredients: Almond flour, cocoa powder, baking soda, cream of tartar, and salt.
- Wet Ingredients: Eggs, pure vanilla, almond milk, Monk Fruit Syrup (or Maple Syrup), and melted ghee.
- Sugar-Free Chocolate Chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients.
- In a large bowl, whisk together the wet ingredients.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Spoon the batter evenly into the muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Method 2: The Blender Method
Ingredients:
- Eggs
- Almond milk or water
- Vanilla extract
- Almond flour
- Coconut flour
- Cocoa powder
- Sweetener
- Baking powder
- Salt
- Melted coconut oil or avocado oil
- Sugar-Free Chocolate Chips
Instructions:
- Preheat oven to 325°F (160°C) and line a 9-cup muffin tin with parchment paper liners.
- In a high-powered blender, combine eggs, almond milk (or water), and vanilla extract. Blend briefly.
- Add almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt. Blend on medium-high until smooth, scraping down the sides as needed.
- Add melted coconut oil (or avocado oil) and blend until combined.
- Stir in most of the chocolate chips, reserving some for topping.
- Divide batter evenly among prepared muffin cups and top with remaining chocolate chips.
- Bake for 22-25 minutes, until firm to the touch.
Tips for Success
- Don't Overcook: Overcooking leads to dry muffins.
- Accurate Measurements: Use measuring cups and spoons for precise ingredient ratios.
- Sweetener Choice: Monk Fruit is recommended for its lack of aftertaste.
- Nut Allergy Alternatives: Explore other flours, but ensure they align with your dietary needs.
- Storage: Store leftovers in an airtight container or freeze for longer storage (up to 3 months).
Variations and Adaptations
- Nut-Free Option: If you have almond flour, simply sub the almond flour for coconut flour.
- Dairy-Free: Substitute ghee with coconut oil or another dairy-free alternative. Use dairy-free chocolate chips.
Nutritional Information
These keto chocolate muffins allow you to indulge with only 2.2 grams of net carbs per serving! It is calculated using MacGourmet software and erythritol is removed from the final carb count and net carb count, as it does not affect blood glucose levels.
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